Hot and Sour Eggplant and Lotus Root (Vegan)

Name: Hot and Sour Eggplant and Lotus Root (Vegan)
Yield: 4 servings
Cuisine: American
Ingredients: 4 Eggplant - small Japanese type; 100 grams Lotus root (it's convenient if you use ready-made lotus root); 1 knob ☆Ginger, finely chopped; 1 clove ☆Chopped garlic; 4 tbsp ☆Soy sauce; 4 tbsp ☆Mirin; 3 tbsp ☆Vinegar; 1 1/2 tbsp ☆Sugar (I used beet sugar); 1 tsp ☆Doubanjiang (as desired); 5 tbsp Oil

cookpad.japan @cookpad_jp

Good as an appetizer or a side dish. This is a hot, sour, and spicy dish. You won't be able to stop eating rice with this.

The measurement for 1 knob of ginger is 15 g, and a clove of garlic is 10 g. For 4 servings. Recipe by Yukoai_yukoi

Good as an appetizer or a side dish. This is a hot, sour, and spicy dish. You won't be able to stop eating rice with this.

The measurement for 1 knob of ginger is 15 g, and a clove of garlic is 10 g. For 4 servings. Recipe by Yukoai_yukoi

cookpad.japan @cookpad_jp

Good as an appetizer or a side dish. This is a hot, sour, and spicy dish. You won't be able to stop eating rice with this.

The measurement for 1 knob of ginger is 15 g, and a clove of garlic is 10 g. For 4 servings. Recipe by Yukoai_yukoi

Good as an appetizer or a side dish. This is a hot, sour, and spicy dish. You won't be able to stop eating rice with this.

The measurement for 1 knob of ginger is 15 g, and a clove of garlic is 10 g. For 4 servings. Recipe by Yukoai_yukoi

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Ingredients

4 servings

4Eggplant - small Japanese type
100 gramsLotus root (it's convenient if you use ready-made lotus root)
1knob ☆Ginger, finely chopped
1 clove☆Chopped garlic
4 tbsp☆Soy sauce
4 tbsp☆Mirin
3 tbsp☆Vinegar
1 1/2 tbsp☆Sugar (I used beet sugar)
1 tsp☆Doubanjiang (as desired)
5 tbspOil

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Steps

1

Remove the eggplant stems, slice them into 1 cm rounds, sprinkle salt, and leave to rest for a while. Slice the lotus roots.
2

Mix the ☆ sauce ingredients.
3

Microwave the lotus root for a minute and add the sauce from Step 2 (flavor penetrates better if you warm it).
4

Wash off the salt from the eggplants and pat dry with paper towels.
5

Heat oil in a frying pan or a pot, and cook the eggplant. It's more delicious if you add more oil, but it increases the calorie.
6

When browned, combine with the lotus roots and mix.
7

Serve on a plate and it's done! The on in the photo is garnished with mizuna greens. It's also delicious garnished with green onions.